Summer Chopped Salad With Arugula Vinaigrette Food

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Steps:

• Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
• Toss arugula with vinaigrette, to taste.

ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE

Steps:

• In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
• Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.

SUMMER CHOPPED SALAD WITH ARUGULA VINAIGRETTE

Steps:

• Vinaigrette: In a food processor fitted with the metal blade, mince the shallot; add vinegar, lemon juice, and mustard and process to combine.
• With the machine running, gradually add the oil to make and emulsified sauce.
• Add the salt, pepper, and arugula.
• Pulse until well blended.
• Taste and adjust the seasoning.
• Salad: In a large salad bowl, combine the greens, vegetables, and cheese; add the vinaigrette and toss until well coated.
• Divide the salad among individual plates and serve.
• NOTE: The vinaigrette may be prepared in 1 day in advance, covered, and refrigerated. Whisk it well before using.

ARUGULA SALAD WITH SHALLOT VINAIGRETTE AND CROSTINI

Steps:

• For the vinaigrette: Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Reserve 1/3 of a cup of the shallot oil for the crostini. Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar.
• For crostini: Cut day old or frozen bread into rounds 1/4-inch thick. Char grill or broil toasts on each side. Dot toasts with your infused shallot oil. Top toasts with chopped herbs, black pepper and grated cheese. Broil toasts until cheese is golden brown, 45 seconds to 1 minute.
• Assembly: Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. Serve with crostini.

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE

Steps:

• Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
• Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE

Steps:

• Tarragon Vinaigrette:
• In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
• Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
• In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

SUMMER SALAD WITH CITRUS VINAIGRETTE

Steps:

• Whisk together first five ingredients., For salad, in a large skillet, heat oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from heat. If desired, sprinkle with salt., Place romaine, fruit and beef in a serving dish. Toss with vinaigrette. If desired, top with walnuts. Serve immediately.

BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE

Steps:

• Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute.
• Keep the blender running and remove the air cap. Pour in olive oil in a slow, steady stream. Blend until vinaigrette is smooth and emulsified, 10 to 15 seconds.
• Combine lemon juice, honey, salt, and pepper for salad in a large bowl; whisk until combined. Drizzle in olive oil while whisking rapidly until the mixture is smooth.
• Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture.
• Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.